Directions

Preheat the oven to 400 degrees F. Line an 18x13-inch baking sheet with parchment paper. Set out all ingredients.

In a small bowl, combine the tomato pesto, barbecue sauce, and balsamic vinegar.

Slice a string cheese stick lengthwise into 4 long strips. Cut the strips across into thirds (about 1-1/2 inch pieces). Continue to make 64 pieces. Slice the tomatoes in half lengthwise.

Unroll the dough; separate into 4 rectangles, and arrange on the parchment-lined baking sheet. Firmly press perforations to seal. Cut each rectangle into 8 squares (do not slice through the parchment). Slightly separate the squares and space them evenly on the parchment.

For each dough square: smear a small amount of pesto mixture across the dough from opposite corners. Place a parsley leaf over the sauce on one corner. Arrange 2 lengths of cheese on top of the sauce, and set a tomato half between them.

Fold opposite corners of the dough up and over the filling; pinch to seal. (You should have a tomato half peeking out one end of the bundle and a parsley leaf on the other.)

Bake 10 minutes, or until the dough puffs up and is golden brown.

Slide the parchment directly onto a serving platter, cutting board, or warming tray, and serve warm. If desired, serve any extra sauce on the side.

Tips:

The parchment keeps cheese from sticking; it protects the pan when cutting the dough, and you can slide the whole sheet of cooked pastries from the pan to a serving platter or board - so they're out of the oven and ready to serve!

For even sides, line up the uncooked dough edges with the back of a knife, or a dough scraper.

When pinching the dough corners together, keep the dough surfaces free of sauce or moisture, so they stick together. You'll have extra sauce, which you can serve on the side if desired. Any extra cheese bits go to the cook and handy helpers.